Ingredients Needed

• avocado oil spray or olive oil spray
• 16 ounces ground pork or see suggestions under “Substitutions & Variations” for other ground meat options
• salt to taste
• 12 ounces coleslaw mix (4 1/2 cups)
• 16 ounces frozen riced cauliflower or fresh (4 1/2 cups)
• 1/3 cup coconut aminos or tamari sauce or soy sauce
• 1 tablespoon minced (finely chopped) fresh ginger or 1 tsp ground ginger
• 4 garlic cloves
• 1/2 cup fresh or frozen shelled edamame (optional) for the texture, protein, and crunch

What is Coleslaw Mix?

This recipe is made with a bag of coleslaw mix to make it fast and easy! You’ll find this mix in the produce department at just about any grocery store.

Look for a mix of pre-shredded green and red cabbage and matchstick carrots. The coleslaw mix shouldn’t include a dressing packet, but if it does toss the dressing. You only need the veggies.

Coleslaw mix is great to use for stir fry, making slaw for tacos, and egg roll bowls.

What is Riced Cauliflower?

Riced cauliflower is simply cauliflower that’s been chopped finely until coarse, resembling “rice.” You’ll find cauliflower rice in the freezer section and sometimes the fresh produce department. I buy the frozen option from Costco.

The riced cauliflower adds extra veggies and “heartiness” to this recipe. It also makes the recipe naturally low carb.

You may also make your own riced cauliflower by pulsing cauliflower florets in a food processor until they resemble coarse “rice.” See how I do this in my cauliflower fried rice recipe.

How to Make This Recipe

Step 1: Saute the Ground Pork

• Spritz a large skillet with oil. This will prevent the meat from sticking to the bottom of the skillet.
• Over medium-high heat, on the stove-top, heat the skillet.
• Once hot, add the ground pork.
• Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).

Step 2: Add Riced Cauliflower

• Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork.
• Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.

Step 3: Add The Rest of The Ingredients

• Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
• Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
• Add the edamame and cook for another 2 minutes.
• Taste and add more salt, if needed. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference.

Step 4: Serve

• Spoon into bowls (or on plates). Serve as-is.
• Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
• Add any toppings desired (see below).

Topping Ideas

Enjoy this easy recipe spooned into bowls or a plate and enjoy with or without toppings. If you want to add toppings, here are a few of my favorites…

• Chopped Radishes: I love to use radishes for a crunchy topping (how to store & use fresh radishes). Chop the radishes, sprinkle with salt, and sprinkle over each bowl.
• Chopped Cilantro: Sprinkle chopped cilantro over the top. (How to store and use fresh cilantro.)
• Sliced Green Onions: Add sliced green onions over top.
• Sesame Seeds: Sprinkle sesame seeds over top.
• Hot Sauce: Add a drizzle of your favorite hot sauce for extra flavor.
• Hardboiled Egg: If you have hardboiled eggs from meal prep in your fridge, cut a hardboiled egg in half and add to the bowl. Sprinkle with salt and sesame seeds, and, if desired, hot sauce.
• Fried Egg: Top the bowl with a fried egg. The jammy, runny yolk pairs perfectly when cut with the bowl ingredients.

How to Store & Reheat 

• Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheat the leftovers in the microwave for 1-2 minutes or on the stove-top in a greased skillet until warm (3-5 minutes).

How to Meal Prep

Not only does this recipe make a quick and healthy dinner, it’s also great to prep in advance and enjoy for lunch or dinner throughout the week.

• Prepare the recipe as provided.
• After cooking, spoon into individual meal prep containers.
• Reheat in the microwave for an easy lunch or dinner.

For school lunch, reheat the egg roll bowl ingredients, then spoon into thermos for a hot lunch. Here’s how to pack a hot lunch and more easy meal ideas.

What to Serve With This Egg Roll Bowl Recipe?

Enjoy this delicious recipe as-is for a main dish, or add a side.

• Rice: Add rice on the side. Cook white or brown rice in the instant Pot while you prepare the recipe.
• Noodles: Serve with ramen or soba noodles, which you can cook while the egg roll ingredients are being prepared in the skillet.
• Lettuce Wraps: Spoon the cooked unstuffed egg roll ingredients into butter or bibb lettuce to make lettuce wraps.
• Side Salad: Add a green salad with homemade dressing on the side.
• Fruit: Add your favorite seasonal fruit on the side, like oranges, pineapple, apples, grapes. Or a mixed berry salad.

Ingredients Needed

• 2/3 cup old-fashioned oats
• 1 tablespoon chia seeds
• pinch of salt
• 1/2-1 serving vanilla protein powder (a good source of protein and a great way to add extra protein to the oatmeal)
• (optional) 1-2 tablespoons unsweetened shredded coconut (add a delicious coconut flavor and healthy fats)
• 1 cup coconut milk from a carton or light coconut milk from a can OR 1/2 cup water + 1/2 cup full-fat coconut milk from a can
• 1 teaspoon maple syrup or honey
• 1/2 cup mango or pineapple chunks (fresh fruit or frozen)

Optional Extras for Flavor (Choose one or multiple options)

• 1/4-1/2 teaspoon cinnamon
• 1 teaspoon orange or lemon zest (grated from the rind of a lemon or orange)
• 1/4-1/2 teaspoon vanilla extract

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make Coconut Milk Overnight Oats

This recipe requires prep in advance. Make the oats at least 4 hours before consuming, or up to 4 days in advance. A great healthy breakfast option (or snack) to keep prepped in the fridge.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, shredded coconut (if using), protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, flax seeds, orange or lemon zest, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

If you’re using light canned coconut milk, or coconut milk beverage from a carton, add 1 cup to the oats.

If you’re using full-fat canned coconut milk, add 1/2 cup milk and 1/2 cup water to the oats.

Add vanilla extract, if using.

Give all the ingredients a good stir with a fork until well combined.

Step 3: Add Fruit

Top the oatmeal with your fruit of choice: mangoes or pineapple (fresh or frozen). Do not stir the fruit into the oatmeal. Let the fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken. The oats may be made up to 4 days in advance.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Favorite Toppings

If you want to add anything extra, before enjoying, here are a few ideas for toppings that will add different flavors and additional nutrients to your oatmeal:

• Plain Greek Yogurt or Coconut Milk Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini (made from sesame seeds; also used to make salad dressing and hummus).
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).
• Bananas: Slice up 1/2 or 1 whole banana and add the slices on top of the oatmeal.

How to Store This Make-Ahead Breakfast

The oats may be stored in the fridge for up to 4 days in an airtight container.

My favorite storage jars are Weck Jars: beautiful and functional. Mason jars are also fantastic. The wide-mouth 8 or 16-ounce mason jar is the best option for overnight oats.

More Favorite Oat Recipes

The best thing about oats is their versatility! Want another healthy breakfast idea using oats? You’ll also want to make my other easy overnight oats recipes and baked oatmeal recipes.

• Baked Oatmeal With Blueberries
• Baked Oatmeal Cups
• High Protein Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Banana-Oat Breakfast Cookies

If you love this recipe, you’ll also love high-protein overnight oats, tropical overnight oats with coconut milk, chocolate peanut butter overnight oats, overnight oats with yogurt, baked oatmeal cups, and baked oatmeal with blueberries.

The Secret to Making Overnight Oats with Frozen Fruit

The secret is to reduce the liquid (water or milk).

As frozen fruits defrost, they naturally add more water to the oat mixture. To adjust for this extra water content, I reduce the amount of water/milk in my recipe.

In my basic overnight oats recipe, I use 1 cup liquid, but in this recipe I’ve reduced that amount to 2/3 cup. This keeps the oats from being too watery. Instead, you end up with creamy and thick oats-just how they should be.

Ingredients Needed

• 2/3 cup old-fashioned oats or quick oats (for best results do not use steel cut oats)
• 1 tablespoon chia seeds
• 1/2-1 serving of your favorite protein powder (chocolate or vanilla)
• pinch of salt
• 1/2 cup milk of choice + 1/3 cup water (or use 2/3 cup water or milk)
• 1/2 cup favorite fruit (frozen): strawberries, blueberries, peaches, mango, pineapple, tropical fruits mix, mixed berries, etc.

Optional Extras for Flavor (Choose one or multiple options):

• 1-2 teaspoons maple syrup or honey
• 1/4-1/2 teaspoon ground cinnamon, pumpkin pie spice, or cardamom
• pinch of nutmeg
• 1 teaspoon orange or lemon zest (rind of a lemon or orange finely grated)
• 1/4-1/2 teaspoon vanilla extract

How to Make Overnight Oats With Frozen Fruit

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (like maple syrup, mashed banana, or vanilla extract) now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Add Frozen Fruit

Top the oatmeal with your frozen fruit of choice. Do not stir the frozen fruit into the oatmeal. Let the frozen fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Topping Ideas

If you want to add anything extra, before enjoying, here are a few ideas for what to add to the top of the oats.

• Plain Greek Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini.
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).

How to Store

The oats may be stored in the fridge for up to 4 days in an airtight container.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.

Ingredients Needed to Make The Best Bolognese Recipe

• 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
• 1 medium white or yellow onion, diced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• 3 bay leaves
• 1- 28 ounce can of crushed tomatoes
• 1-6 ounce can of tomato paste
• 1/2 cup red wine (any variety) or beef broth
• 1/4 cup chopped fresh parsley

How to Make: Step-By-Step Instructions

Step 1: Saute the Vegetables and Meat

• Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
• Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
• Add the ground beef and cook until browned and cooked through.
• Add all seasonings (except the bay leaves) and stir to combine well.
• Cancel saute mode.
• Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.

Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves

• Add the tomato paste and stir to combine.
• Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.

Step 3: Pressure Cook for 20 Minutes

• Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
• Turn the pressure valve on top of the lid to Sealed.
• Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.

Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release

• When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
• Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.

Step 5: Remove Bay Leaves & Taste Test

• Remove bay leaves and stir. Add the fresh parsley, and stir again.
• Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.

How to Serve With Pasta

When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.

Here’s how to authentically serve pasta with my version of traditional bolognese sauce…

• Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
• Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
• Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
• Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
• Toss to Combine: Combine the pasta and sauce, adding more water if needed.
• Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.

How to Store & Reheat 

• Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
• Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.

What to Serve With This Sauce

Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.

• Salad with Vinaigrette Dressing
• Frozen Roasted Vegetables (like broccoli)
• Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
• Garlic Bread
• Warm Sourdough Bread
• Panzanella Salad

What is a Baked Oatmeal Recipe?

Baked oatmeal is simply that: oats that are baked with liquid ingredients and a binder (like eggs) in a casserole dish. You can add fruit to baked oatmeal (like this recipe) or even make chocolate oats that taste like brownies!

The oats bind together while baking, so you can slice the oatmeal into bars. This is not a wet, mushy variation, like overnight oats or stove-top warm oats.

Ingredients Needed

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2-2 teaspoons ground cinnamon (amount depends on taste)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted
• 1 cup frozen blueberries or fresh blueberries (or try different fruits or chocolate chips)

Equipment Needed

• 9-inch baking pan for baking the oatmeal in the oven
• large mixing bowl for mixing the dry ingredients
• medium mixing bowl for mixing the liquid ingredients

Substitutions

• Dairy Free: If you need a dairy-free oatmeal, the type of milk you choose to use is important. Any plant-based milk will work. Instead of butter, use melted coconut oil or vegan butter.
• Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan (like a bar). The best option for egg-free oatmeal is to make a “flax egg.” To do this, combine 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
• Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.

How to Make Baked Oatmeal, Step by Step

Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil. 

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt. 

Step 2: Combine Wet Ingredients (Except Butter or Coconut Oil)

In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Do not add the butter or coconut oil yet.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 4: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 5: Add Blueberries (or Other Fruit)

Gently fold the fresh or frozen blueberries into the oatmeal mixture and pour into the prepared baking pan. (I love to freeze fresh blueberries in peak season and use them to make this recipe.)

Step 6: Bake for 30-35 Minutes at 350F

Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.

After removing from the oven, rest for at least 5 minutes before serving.

How to Store & Reheat

• Fridge: Store the leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Or freeze the oatmeal bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

What Goes Well With Oatmeal? Serving Ideas

• Drizzle maple syrup or honey over the top
• Add sliced bananas over the top
• Top with a spoonful of almond butter or peanut butter
• Serve in a bowl over greek yogurt
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

Or serve with…

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

Meal Prep Tip

• Cook Once, Eat Twice: Make a batch of oatmeal on Saturday or Sunday for breakfast, and use the leftovers again on Monday and Tuesday morning. Or double the recipe to make breakfast for the whole week.
• Grab and Go: Store the oatmeal in slices in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggs, omelet cups, or chocolate protein yogurt. Divide up the oatmeal squares and a prepared protein in meal prep containers to make mornings even easier.
• Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas!

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.